We happened to visit @meridian_dallas on the night they launched their new Fall menu. 101/0 would recommend this. We tried everything, it was all outstanding. Here were my favorite dishes. #dallaseats #dallasdining #dallasrestaurants #dfweats #dinnerreinvented Meridian at The Village Blue Cheese Infused Iced Cold Martini 10/10 One Hitters’: Fun-ion Ring (like a tasty, gourmet onion ring) Shrimp Toast (buttery, rich, smokey and yet still light) Caviar (foamed sunchoke and ham hock egg custard) Appetizers, Salads, Small Bites: Salmon Crudo (we could have had a bowl full of the sauce to drink) Beef Tallow Seared Oysters Laminated Brioche Bread (flaky, creamy, crispy bread with butter) Autumn Chicory Salad (hearty, Fall salad with beets, bitter greens and goat cheese) Main Dish: Wood-Fired Half Chicken (tender, smokey, salty and so flavorful) Aleeya’s Pasta (GF tagliatelle with coconut cream and calabrian chilis, maybe the best dish of the night and absolutely outstanding!) Pork Ragu Cacio e Pepe (creamy, cheesy, subtle) Caviar (foamed sunchoke and ham hock egg custard) The dining room is soft, warm and inviting. Cannot wait to come back!

My secret to the fluffiest, smoothest, restaurant quality mashed potatoes - a potato ricer (and plenty of butter and truffle oil). Full recipe in captions, follow @dinnerreinvented for more easy recipes Whipped Truffle Parmesan Mashed Potatoes (Serves 8-10) Ingredients: 4 pounds Yukon Gold potatoes ¾ cup unsalted butter (1 ½ sticks) ¼ cup black truffle oil 1 cup whole milk 1 cup heavy cream ½ tsp kosher salt ½ tsp coarse cracked pepper 1 cup grated Parmesan optional: special equipment potato ricer optional: crispy chopped bacon Directions: Peel the potatoes and quarter, rinse and place in a large stock pot. Fill ¾ of the pot with cold water, place on stove, set to medium high heat, with lid cracked. Once the water comes to a boil, turn heat down to medium low and allow to cook for about 20 minutes or until the potatoes are fork tender. Drain in a colander. If using the potato ricer, immediately rice the hot potatoes back into the large stock pot, otherwise use a masher. Cube the butter and stir in, along with truffle oil, milk, cream, salt, and pepper. Once all the butter is melted and the potatoes have cooled slightly, add in the Parmesan, stir and taste. Add salt and pepper if necessary. Serve immediately or place in an oven proof container to reheat before serving. #mashedpotatoes #fallrecipes #autumnvibes #falleats #dinnerreinvented

My secret to the fluffiest, smoothest, restaurant quality mashed potatoes - a potato ricer (and plenty of butter and truffle oil). Full recipe in captions, follow @dinnerreinvented for more easy recipes Whipped Truffle Parmesan Mashed Potatoes (Serves 8-10) Ingredients: 4 pounds Yukon Gold potatoes ¾ cup unsalted butter (1 ½ sticks) ¼ cup black truffle oil 1 cup whole milk 1 cup heavy cream ½ tsp kosher salt ½ tsp coarse cracked pepper 1 cup grated Parmesan optional: special equipment potato ricer optional: crispy chopped bacon Directions: Peel the potatoes and quarter, rinse and place in a large stock pot. Fill ¾ of the pot with cold water, place on stove, set to medium high heat, with lid cracked. Once the water comes to a boil, turn heat down to medium low and allow to cook for about 20 minutes or until the potatoes are fork tender. Drain in a colander. If using the potato ricer, immediately rice the hot potatoes back into the large stock pot, otherwise use a masher. Cube the butter and stir in, along with truffle oil, milk, cream, salt, and pepper. Once all the butter is melted and the potatoes have cooled slightly, add in the Parmesan, stir and taste. Add salt and pepper if necessary. Serve immediately or place in an oven proof container to reheat before serving. #fallrecipes #comfortfood #mashedpotatoes #cozyrecipes #dinnerreinvented

Move over apple pie - this simple, rustic apple tart takes only a few minutes to prepare and is the perfect Fall dessert. The full recipe is in the caption, follow @dinnerreinvented for more simple and delicious meals you can make at@home! #fallbaking #fallrecipes #applepie #dinnerreinvented #autumnvibes Apple Tart Pie Crust: 1 cup flour 1/2 tsp salt 1 stick of butter 3 tbsp ice water using a standing mixer, combine the flour in the salt and turn on low speed. Cube the cold butter into tiny pieces and add a little at a time until welcome combined. Add in a tablespoon of ice water at a time until a dough forms. Form into a circular disc, wrap in plastic wrap, and refrigerate while you make the filling. Filling: 3-4 apples (I used Fuji) 2 tbsp sugar Juice of half a lemon Jam of choice, two tbsp butter and sparkling sugar To Assemble: slice the apples into very thin strips, place in a bowl and add sugar and lemon juice and give it a toss. Place the disc of dough on a parchment lined baking sheet, roll out until you have a thin circular layer. Scoop a few tablespoons of the jam into the center of the dough and spread a thin layer, but do not reach the edges. Starting from the lower fourth of the dough, begin fanning the apples, overlapping them slightly until you reach the center of the dough. Fold over the edges of the dough and crimp any edges so the sugar and filling don’t burn when you bake it. Top with a couple dots of cold butter and sparkling sugar over the entire tart, especially the crust. Bake at 350° for 20 to 30 minutes or until the crust is lightly brown.

Move over apple pie - this simple, rustic apple tart takes only a few minutes to prepare and is the perfect Fall dessert. The full recipe is in the caption, follow @dinnerreinvented for more simple and delicious meals you can make at@home! #fallbaking #fallrecipes #applepie #dinnerreinvented #autumnvibes Apple Tart Pie Crust: 1 cup flour 1/2 tsp salt 1 stick of butter 3 tbsp ice water using a standing mixer, combine the flour in the salt and turn on low speed. Cube the cold butter into tiny pieces and add a little at a time until welcome combined. Add in a tablespoon of ice water at a time until a dough forms. Form into a circular disc, wrap in plastic wrap, and refrigerate while you make the filling. Filling: 3-4 apples (I used Fuji) 2 tbsp sugar Juice of half a lemon Jam of choice, two tbsp butter and sparkling sugar To Assemble: slice the apples into very thin strips, place in a bowl and add sugar and lemon juice and give it a toss. Place the disc of dough on a parchment lined baking sheet, roll out until you have a thin circular layer. Scoop a few tablespoons of the jam into the center of the dough and spread a thin layer, but do not reach the edges. Starting from the lower fourth of the dough, begin fanning the apples, overlapping them slightly until you reach the center of the dough. Fold over the edges of the dough and crimp any edges so the sugar and filling don’t burn when you bake it. Top with a couple dots of cold butter and sparkling sugar over the entire tart, especially the crust. Bake at 350° for 20 to 30 minutes or until the crust is lightly brown.

Here are some of my favorite weekday breakfasts - high protein and so tasty. A little planning and your weekday mornings just got a whole lot easier. #highproteinmeals #mealprep #quickbreakfast #healthybreakfastideas #dinnerreinvented 1. Chia Seed Breakfast Pudding - whisk 3 tbsp and a good drizzle of honey into 2 cups of Greek yogurt. Let sit in the fridge for an hour to firm up, then layer with fresh mango and strawberries. Top with honey comb for a treat Israeli Style Savory Greek Yogurt Bowl: diced Persian cucumbers, cherry tomatoes, labneh or Greek yogurt, drizzle of chili crisp oil or za’atar and crunchy sea salt 3. Mediterranean quiche. Full recipe in previous post! 4. My kids new favorite breakfast - mash up of a hash brown, latke and bagel. Air fry hash browns, top with whipped cream cheese, slice of smoked salmon, capers and dill 5. Homemade granola - I make a big batch, store it in a glass jar and sprinkle it over yogurt and fruit. Full recipe in previous post 6. Keep good quality protein shakes in the fridge for quick, grab and go fuel. I use these on my busiest mornings and don’t feel bad about it one bit! Cheers!

Preheat oven to 350 degrees. Use a springform pan if you have one and place the prepared pie crust inside. Press gently until the crush is half an inch up the sides, then use a fork to prick the dough. Refrigerate until ready to use. In a blender, combine eggs, cream, cottage cheese and generous pinch of salt and pepper. Blend until combine. Saute the spinach and leeks, add them to the blender with the herbs and half of the feta cheese. Pulse until combined. Pour the mixture into the pie crust and top with remaining feta. Cover with foil and bake for 30 to 40 minutes then uncover and bake again for about 10 minutes until lightly browned. Allowed to cool slightly before cutting into eight pieces. #makeaheadmeals #mealprep #quiche #highproteinbreakfast #dinnerreinvented

Sometimes weekends don’t actually feel like a day off - by the time you finish cooking breakfast and cleaning up, it’s time to make lunch! If you’re tired of being a short order cook, try this make ahead breakfast instead. Recipe is below, I use my blender to make it come together quickly. Get your weekend back! Mediterranean Quiche 8 eggs 1 cup cottage cheese 1/2 cup heavy cream 1 cup sheep’s milk feta cheese 4 cups fresh spinach (or 1/2 cup frozen spinach, thawed and liquid pressed out) 1/4 cups fresh leeks )tender white and light green parts only) 1 tbsp fresh chopped dill 1 tbsp fresh chopped basil 1 tbsp fresh chopped scallions Generous pinch of salt and pepper 1 prepared pie crust, thawed but kept in the refrigerator Preheat oven to 350 degrees. Use a springform pan if you have one and place the prepared pie crust inside. Press gently until the crush is half an inch up the sides, then use a fork to prick the dough. Refrigerate until ready to use. In a blender, combine eggs, cream, cottage cheese and generous pinch of salt and pepper. Blend until combine. Saute the spinach and leeks, add them to the blender with the herbs and half of the feta cheese. Pulse until combined. Pour the mixture into the pie crust and top with remaining feta. Cover with foil and bake for 30 to 40 minutes then uncover and bake again for about 10 minutes until lightly browned. Allowed to cool slightly before cutting into eight pieces. #quicherecipe #makeaheadbreakfast #mealprep #highproteinbreakfast #dinnerreinvented

It’s soup season - and cold season. This homemade chicken soup is not only easy to make, inexpensive and so healthy, it can also be frozen. Anytime you feel a cold coming on, I promise this is the remedy! One chicken makes about 48 ounces of soup! I use a pasture raised chicken, plus I save my scraps from celery stalks, peeled carrots, stems of herbs like dill and chives and the tough leek ends - no waste in my house! #chickensoup #chickennoodlesoup #soupseason #homemadesoup #dinnerreinvented

It’s soup season - and cold season. This homemade chicken soup is not only easy to make, inexpensive and so healthy, it can also be frozen. Anytime you feel a cold coming on, I promise this is the remedy! One chicken makes about 48 ounces of soup! I use a pasture raised chicken, plus I save my scraps from celery stalks, peeled carrots, stems of herbs like dill and chives and the tough leek ends - no waste in my house! #chickensoup #chickennoodlesoup #soupseason #homemadesoup #dinnerreinvented

This easy, healthy and simple dinner is a weeknight staple in our home. - Blackened Salmon and Pastina - a 3 ingredient creamy Italian pasta dish. Simple side salad and we met all the food groups 😂. Price and where I got each ingredient below! What should I make next? Salmon - $12.49 lb Costco Pastina - star shaped pasta $.99 Tom Thumb Chicken broth - homemade Parmesan - $19.99lb Costco Salad - Lettuce, cucumbers, peppers and feta - $3.49lb Costco Seasonings - HEB #easyweeknightdinner #cheapeats #familydinner #cookingathome #dinnerreinvented

This easy, healthy and simple dinner is a weeknight staple in our home. - Blackened Salmon and Pastina - a 3 ingredient creamy Italian pasta dish. Simple side salad and we met all the food groups 😂. Price and where I got each ingredient below! What should I make next? Salmon - $12.49 lb Costco Pastina - star shaped pasta $.99 Tom Thumb Chicken broth - homemade Parmesan - $19.99lb Costco Salad - Lettuce, cucumbers, peppers and feta - $3.49lb Costco Seasonings - HEB #easyweeknightdinner #cheapeats #familydinner #cookingathome #dinnerreinvented